The tart with ricotta, chocolate, and cinnamon is a delicious dessert based on shortcrust pastry with a soft filling of ricotta and chocolate chips scented with cinnamon and grated orange.
It is a traditional dessert perfect for any occasion, great for a meal, snack, or breakfast, and I assure you it will be a hit.
The recipe can be prepared with either sheep or cow ricotta, as long as it is dry.
The chocolate chips, cinnamon, and grated orange peel make the ricotta cream filling tastier, but if desired, you can also add some liquor like rum, raisins, or white chocolate instead of dark.
Let’s see now how to prepare this delicious dessert.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 45 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the tart with ricotta, chocolate, and cinnamon
- 2 1/3 cups All-purpose flour
- 1 Egg (whole)
- 1 Egg yolk
- 3/4 cups Butter
- 1 1/4 cups Powdered sugar
- to taste Orange peel (grated)
- 1 pinch Baking powder
- 14 oz Sheep ricotta
- 3/4 cups Powdered sugar
- 2 Egg yolks
- 3/4 cups Dark chocolate chips
- to taste Grated orange peel
- 2 tsps Ground cinnamon
Tools
- Rolling pin
- Baking dish 9.5-10 inches
- 1 Oven
Preparation for the tart with ricotta, chocolate, and cinnamon
Prepare the shortcrust pastry by placing the flour in a bowl with the sugar, eggs, diced butter, baking powder, and grated orange peel in the center.
Quickly work the dough into a ball, then let the shortcrust pastry rest in the fridge covered with plastic wrap for half an hour.
Meanwhile, prepare the ricotta filling.
Work the ricotta in a mixer or food processor with the yolks, grated orange peel, and powdered sugar, blending briefly to combine the ingredients well.Mix well and add the cinnamon and dark chocolate chips. Roll out the shortcrust pastry on a floured surface, keeping some aside for the strips.
Butter a baking dish and line it with the dough, prick the base with a fork and then pour in the ricotta cream and chocolate chips.
Remove the excess pastry and level the cream with a spatula.
Cut long strips with a pizza cutter and place them on the tart to form diamonds.
Bake the tart in a preheated oven at 350°F for about 30/40 minutes.
This depends on the strength of your oven.Place the baking dish on the lower oven rack and bake for about 15 minutes, then move it to the middle rack and continue baking. After about 10 minutes, check the tart; if it’s nicely golden, remove it from the oven; otherwise, continue baking until it is well-cooked.
When the tart with ricotta, cinnamon, and chocolate chips is well-cooked, turn off the oven, open the door, let the hot air escape, and then let it cool.
When it is cold, you can sprinkle it with powdered sugar. Let it rest before serving; it would be preferable to serve it the next day for better flavor harmonization.
The tart becomes softer and more compact the next day.For other tart recipes click here
Anna suggests….
The ricotta tart can be made with sheep or cow ricotta.
Dark chocolate chips can be replaced with milk ones, and you can add liquor or raisins if you like.
The tart keeps in the fridge, covered with plastic wrap, and should be consumed within 2 days.
Let it rest at room temperature for about half an hour before serving.
